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Challah Ii, Part 1 Of 2

Challah Ii, Part 1 Of 2 is built on Yeast Dry, Water Warm, Salt, Sugar Granulated, and Lg Eggs. Serves 2. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 oz
• 2 cup
• 4 tsp
• 1/2 cup
• 3
• 3/4 cup
• 9 cup
• 1

Method (preview)

1. 1

   Mix yeast in warm water.

2. 2

   Let sit 5 minutes.

3. 3

   In a large bowl combine salt, sugar, eggs and oil.

4. 4

   Add yeast mixture.

5. 5

   Slowly add flour, stirring until not too sticky.

6. 6

   When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary.

7. 7

   Scrape the working surface with a plastic dough spatula from time to time, to keep a dry skin from forming on it.

8. 8

   You may find that you need more flour, but don't add too much more, or the dough will become heavy.

9. 9

   Knead until the dough is smooth and elastic (about 10 minutes).

10. 10

    Form dough into a ball and place in a lightly oiled large bowl, turning to coat the dough with oil.

11. 11

    Cover the bowl with a clean cloth and leave in a warm, draft-free place to rise for 1 1/2 hours, or until doubled in bulk.

12. 12

    After the dough has risen, punch it down and divide it into 6 balls.

13. 13

    Let the dough balls sit for 5 minutes, covered.

14. 14

    After the loaves have risen, gently brush the tops with beaten egg using a soft brush, and then sprinkle with the seeds.

15. 15

    Bake at 350 degrees F. for 30 minutes, or until golden brown.

16. 16

    Continued in Part 2

17. 17

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